Tofu and Sun Dried Tomato Loaf

Name: Tofu and Sun Dried Tomato Loaf
Yield: 6
Ingredients: 1 cup Sun-dried tomatoes; 1 cup Hot water; 2 cups TVP (textured vegetable protein); 1 lb Tofu, firm; 1 Tbsp Garlic, minced; 1 tsp Fennel seeds; 1 tsp Chili powder; 1 tsp Paprika; 1 tsp Oregano, dried; 1/4 cup Arrowroot, cornstarch or flour; 1/2 cup Fresh parsley, chopped; 1 Tbsp Olive oil; 1 Tbsp Tamari; dash Black pepper; 3/4 cup Hot water

January 22, 2001 Other Contributors

About

This recipe turned out great! The texture and taste were similar to a meatloaf. What made this interesting was the spices and tomatoes. A wonderful taste. Mine was a bit on the spicy side but excellent regardless. I wonder if a little sour cream or yogurt on the side would have been nice. I served this loaf with Potato Skin Nachos — a good combination. Leftovers were reheated and topped with (dare I say) ketchup.

– Allen M. – Tester

Servings: 6

Ingredients

Sun-dried tomatoes		1 cup
Hot water		1 cup
TVP (textured vegetable protein)		2 cups
Tofu, firm		1 lb
Garlic, minced		1 Tbsp
Fennel seeds		1 tsp
Chili powder		1 tsp
Paprika		1 tsp
Oregano, dried		1 tsp
Arrowroot, cornstarch or flour		1/4 cup
Fresh parsley, chopped		1/2 cup
Olive oil		1 Tbsp
Tamari		1 Tbsp
Black pepper		dash
Hot water		3/4 cup

Directions

Preheat oven to 325 degrees. Oil a 9″ x 5″ x 2.5″ loaf pan.
Soak sun-dried tomatoes in hot water for 10 minutes. Drain, reserving liquid and adding enough water to liquid to measure one cup.
Pour liquid over TVP and set aside.
Dice tomatoes into 1/2″ pieces and blend with tofu in a food processor until smooth. Set aside.
Combine remaining ingredients in a large bowl. Fold in tofu mixture.
Spoon mixture into pan, cover with aluminum foil and bake for 50 minutes. Uncover and continue baking for 25 minutes.
Remove from oven and let sit for 10 to 15 minutes. Remove from pan, slice and serve.